Diets & Meal Plans
Ovarian cancer – what you should eat and avoid
Women who consume a lot of vegetables, especially cruciferous vegetables, are less likely to develop ovarian cancer. This cancer is one of the major causes of deaths. Since the symptoms are barely noticeable in its initial stages, people often get the required treatment after the condition has reached its advanced stage. Currently, there are no screening methods that can detect cancer at an earlier stage. Cruciferous, along with other vegetables, completely eliminates the odds of developing ovarian cancer. Cruciferous vegetables are plants that grow in the cold conditions and get their flowers with 4 petals that are in the shape of a crucifix or a cross. Some examples of these vegetables include kale, bok choy, daikon, mustard leaves and seeds, collard greens, turnips, arugula, wasabi, horseradish, watercress, rutabaga, Brussels sprouts, kohlrabi, cauliflower, radish, and cabbage. Moreover, cruciferous veggies possess high amounts of phytochemicals. When these phytochemicals are broken down, they transform into isothiocyanates. There are many studies that prove that isothiocyanates help stop the development of many types of cancers by inhibiting the growth of tumors. These vegetables have been proven to reduce inflammation that can assist in the prevention of cancer or diseases related to the heart as well. Those who love eating fresh fruits and vegetables have a possibility to lead a better life.